Hungarian Pork Chops

4 thick-cut pork chops

2 tablespoons butter

Dash olive oil

1 clove garlic, chopped

1 teaspoon marjoram

1 tablespoon paprika

1 cup dry white wine

Coarse salt and freshly ground pepper

Trim excess fat from the pork chops and pat them dry with paper towels. In a casserole that can go both on the top of the stove and in the oven, brown the pork chops in butter and olive oil (the oil keeps the butter from burning). Remove the chops and saute the garlic until lightly brown. Return the chops to the casserole and add the remaining ingredients. Bake in a preheated 350 degree Fahrenheit oven for 45 to 60 minutes. Serve over cooked pasta or rice.